Castle of Gjirokastra

The cold war tunnel

Spanish cubs are a favorite ingredient in many high-end restaurants, and they are done differently. At DiverXO, it is wonderful to hot the cubs with oil and add the gin mushrooms. Because the two are extremely similar in shape, the gin mushrooms enrich the cub&#39;s taste.

Elvira Fern&aacute;ndez, a chef from Asturias, cooked this Fabada in Madrid, but it was less greasy and more fragrant. I ate all of it except the fat.

La Bière Bar

Chef Elvira Fern&aacute;ndez from Asturia cooked this Fabada in Madrid, but it was less greasy and very fragrant. I ate it all except the fat.

La Bière Bar

Reviews of La Bière Bar